Crisp dough structure and method for imparting crispness to dough
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United States of America Patent
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Oct 12, 1999
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N/A
app pub date -
Sep 24, 1997
filing date -
Sep 24, 1997
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Expired
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Abstract
A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.
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